Investigation of extraction methods of rice bran in order to using in the formulation of beverages

In this research In order to use the rice bran extract in the formulation of Fruit Drinks، Three varieties of rice، including tarom، anbar bo and hashemi were selected and heavy metals of them were analyzed and then In order to select the appropriate method of bran extract، Four extraction methods including using subcritical water at a temperature of 100 and 120 ° C، microwave and oven at 100 ° C for the extraction of rice bran were used. After choosing the best method of extraction، physical، chemical، and rheological characteristics of samples were measured and compared. Results of data using SPSS software and one-way ANOVA and the Duncan test were evaluated. Results showed that in using of subcritical water extraction method، increasing temperature increases the amount of extraction of compounds found in rice bran So that Most of the compounds extracted from the above methods is related to using subcritical water at 120° C And the least amount of compounds extracted from rice bran is related to using oven at 100° C. Investigate the rheological properties of the extracts also suggests that All extracts show the behavior of a Newtonian fluid. According to the characteristics of extraction produced from subcritical water at 120° C This method is the best method of extraction Among the extraction methods.